First garther the ingredients needed. Chop chilli, onion, tomato needed. Puree rest of the tomatoes.
Heat a pan with oil and temper with cumin seeds, cinnamon, clove and cardamom.
Add finely chopped chilli, onion and saute well till soft.
In goes 1 finely chopped tomato, 2 tsp of fresh ginger garlic paste and 1 tbsp of cashew paste.
Tip in 2 tsp kashmiri red chilli powder, 1 tsp garam masala powder, ¼ tsp turmeric and 1 tsp kasuri methi powder.
Saute until oil oozes.
Pour in 3 tomatoes and mix well.
Add corn, sugar, salt and cook covered for 3 mins.
Once shiny, pour 1 cup water. Mix well and simmer covered for 6 minutes. Stir in between to avoid burning.
Check the corn for doneness.
Add cooking cream and cook furthermore for couple of minutes.
The texture should be creamy and thick.
To infuse smoky flavor: Take a small piece of charcoal and place over the stove flame.
Let it burn and you could see reddish spots glowing (ember) over the coal.
Place the coal in a small shallow bowl carefully using tongs.
Keep the bowl inside the gravy and quickly add softened butter or ghee over the hot glowing coal.
It will profusely smoke. Cover with a lid to capture the smoke.
Let it infuse for 3-4 mins. The hot gravy will absorb the smoky smell and turns so flavorful.
Mix well to serve. Garnish with coriander leaves.